Chop your onion, celery and carrots in a small dice. If you have a food processer, even better. Add them all and turn them into a pulp. in a LARGE pot add your olive oil and veggies. Season with kosher salt. Once they are soften, add your garlic. I do not use garlic for this, but it is your call. Add your tomato paste and stir until everything is caramelized.

Remove the sausage from the casing and chop it up until it is the size of your beef. Add the beef and sausage. Keep turning it until the meat is slightly browned. Make sure that the water from the meat has evaporated.

Now the slow part.

Add enough beef stock to just cover. Turn your heat down to a simmer. You want the stock to evaporate. You just want the flavor. Once the beef stock is gone, add your chianti. Enough to cover. Again, simmer on low heat. Now, this is the difference. Reduce the chianti by half. You want that flavor. Add your crushed tomatoes.

Red pepper flakes are optional.

Let it simmer for another hour.

I prefer to let it sit over night so the flavors really come together.

Pasta recommendations:

This is a heavy sauce, (I know some call it gravy). I recommend a hollow pasta. Rigatonis, penne, or a thick pasta. When your pasta is cooked, add the ragu and put it back on the heat. Keep stirring. The heat will help the pasta absorb the ragu.

True Italian tradition says that sauce should just coat the pasta. If you prefer more, reserve some sauce and add on top after plating.

I always ask my guest to try it before adding cheese. I us a pecorino/ramano.

Manga!

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